Sausage And Mushroom Lasagna

• 2 tablespoons olive oil
• 2 (8 ounce) packages baby bella mixed mushrooms
• 1 large onion, chopped
• 2 tablespoons dried Italian seasoning
• 1 lb hot Italian sausage, casings removed
• 3 garlic cloves, pressed
• 1 cup dry red wine (have successfully substituted water)
• 2 (26 ounce) jars marinara sauce (I use Newman's Own)
• 2 (9 ounce) packages no-boil lasagna noodles (huge time saver)
• 1 (15 ounce) container ricotta cheese
• 2 (8 ounce) bags Italian cheese blend

1. Heat oven to 400 degrees.
2. Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
3. Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
4. Add garlic and stir for 1 minute.
5. Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
6. Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
7. Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
8. Spoon 1/3 of sausage mixture over cheese layer.
9. Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
10. Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.

olive oil, baby bella mixed mushrooms, onion, italian seasoning, hot italian sausage, garlic, red wine, noodles, ricotta cheese, italian cheese

Taken from www.food.com/recipe/sausage-and-mushroom-lasagna-449219 (may not work)